Chez Teddy - the place for cooking: Deie (Updated

One could say this is the "Flammkuchen" [Tarte Flambée] of Württemberg ☺
In Esslingen they are called "Deie", but they've got many names.

Attention! Preparation time one and a half hours! The first thing to do is to put the pizza stone in the oven (300℃, middle level).

One Deie per person. Since we love variety, we always do two different ones and share them. One could do both at once and bake them together, but we do one, eat it and then do the other one, so that it isn't cold by the time we want to eat it.

Preparation You'll need: A large bowl A medium-sized bowl A Chamotte stone
Ingredients for the dough (for 2 Deie) 300 g flour, traditionally it should be a dark wheat flour, like Type 1050 or 812. Certainly one can take just standard white wheat flour. ca. 140 to 160 mL water 12 g yeast Some icing sugar -> around ½ tsp. Some baking powder -> almost 1 tsp. 1 heaped tsp. salt 2 Tbsp. oil (one can also use 1 Tbsp. oil and 1 Tbsp. lard) 180 - 200 mL water
Ingredients for the cream (for 2 Deie) 150 to 200 g Sour Cream 1 egg 25 g flour Some Salt
Additional ingredients for 1 Deie "Traditional" 1/2 smaller onion 1/4 bunch chives 50 g Black Forest ham, thin slices One can certainly take bacon, Parma ham or Serrano ham instead.
Additional ingredients for 1 Deie "Fisher" 1/4 bunch chives 70 g smoked salmon, thin slices 1 lime (to squeeze on the Deie when it's ready to eat, if wanted)
Additional ingredients for 1 Deie "Hunter" 1/2 smaller onion 2 king oyster mushrooms 2 cloves of garlic 50 g bacon, thin slices One can certainly take Parma ham or Serrano ham instead.
Preparing the dough Put 300 g flour in a large bowl, make a dent in the middle, and sprinkle 12 g yeast into it, plus almost a tsp. of icing sugar. Add some of 180-200 mL water and mix well. Set the sponge on the side at a warm place for 10 minutes. Then add 1 heaped tsp salt, just under 1 tsp baking powder, 2 Tbsp oil and the remaining water in several stages (sometimes a little less is enough, sometimes not). Knead into a smooth dough for 5-7 minutes until the desired firm consistency is achieved. Put the dough again for at least half an hour to rest, covered with a wet cloth. In the meantime you can prepare the other ingredients for the topping.
Preparing the cream Mix in a medium-sized bowl 150 to 200 g sour cream, some salt (2 to 4 pinches), 1 egg and 25 g flour. Set aside.
Preparation of the Deie "Traditional" Dice the onion, fry in some oil until golden brown. Set aside to cool down. Cut the chives into small rolls. The rest can be done half an hour to an hour later, depending on how long you let the pizza stone heat up. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the sauteed onion and the chives over the dough. Then spread half of the cream over it (should be around 135 g), finally put the ham, torn into no too small pieces on top of it. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.
Preparation of the Deie "Fisher" You can start start half an hour or one hour later, depending on how long you want the chamotte stone to heat up. Cut the chives into small rolls. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the chives over the dough. Then spread half of the cream over it (should be around 135 g), finally put the salmon, torn into no too small pieces on top of it. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.
Preparation of the Deie "Hunter" Finely dice the onion, cut the king oyster mushrooms into not too small pieces, chop the garlic. Sauté in a little oil until golden yellow. Put aside to cool. Tear the bacon into not too small pieces. The rest can be done half an hour to an hour later, depending on how long you let the pizza stone heat up. When the stone is really heated up: Take half of the dough and roll it out in flour in oval shape. Some like the dough to be half a centimetre thick, some prefer it really thin, like with a Tarte Flambée, which will certainly result in larger pieces. Pierce the dough piece with a fork several times and let it sit for 10 to 15 minutes. Spread the cream generously on the dough (about 130 g) and add the mushroom mixture. Finally spread the bacon on top. Put into the oven. Switch off the oven and let the Deie bake until the crust is golden brown. If you plan to do another one, remember to turn the heat back up to 300℃.